2 tablespoons extra virgin olive oil2 pounds boned chicken thighs, fat removed, cut into 1-inch pieces1 small red onion, diced2 clove garlic, mincedpinch of crushed red pepper flakes2 bay leaves1 teaspoon fresh chopped sage1 teaspoon fresh chopped rosemary1 cup dry red wine1 can (28 ounces) excellent quality canned tomatoes, chopped1 cup heavy cream1 cup grated Parmigiano ReggianoCoarse salt and freshly ground black pepper1 pound dried 100% semolina rigatoni
Heat the olive oil in a large frying pan over medium high heat. Add the chicken thighs and cook, turning occasionally, until golden on all sides, 6 to 8 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the onions, garlic, crushed red pepper flakes, bay leaves, sage and rosemary. Cook, stirring occasionally, until the onions are golden brown, 10 to 15 minutes. Turn the heat to high, add the wine and boil until it evaporates, 3 to 5 minutes. Add the browned chicken pieces and tomatoes and bring to a boil. Reduce the heat to low and simmer until the sauce thickens, 30 minutes. Remove the bay leaves and discard. Add the cream and half of the Parmigiano Reggiano and stir together. Season to taste with salt and pepper.
Bring a large pot of boiling salted water to a boil. Add the rigatoni and cook until al dente, 10 to 12 minutes. Drain the pasta, put it back in the pan and toss with the tomato sauce. Place on a platter, sprinkle with the remaining Parmigiano Reggiano and serve immediately.
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